Adam Handling’s new The Frog restaurant and bar to open in Covent Garden

The chef is to open a second The Frog restaurant and bar in central London, this summer, following the opening of the first Frog E1 in Shoreditch last year.

The venue is expected to have a restaurant and bar, serving food and original cocktails along the lines of The Frog E1, which already features a wide range of sharing plates, signature recipes, and new cocktail options, many of which use The Frog’s own gin.

The operation will offer similarities to the original site, but there will also be new dishes and drinks. The site will also feature an open-plan kitchen, and a large private dining room, and will serve breakfast, lunch, and dinner.

The announcement comes after Handling – who previously worked at the three AA-Rosette Adam Handling at Caxton at the St. Ermin’s hotel, and was a 2013 finalist on MasterChef: The Professionals ‒ originally launched The Frog concept in summer 2016. At the time, he stated he had plans to roll out the concept, ideally wanting to open at least three sites in the near future.

According to Handling, the group aims to act as a showcase for young chefs, local artists, and local DJs, with works from artists around the walls, an open kitchen, and DJ decks in the evenings.

In July 2016 he spoke to BigHospitality​ about The Frog’s ethos, stating in our video interview: “It’s food, alcohol, art and music. A creative space that does good food, great drinks and a relaxed atmosphere. Food should be fun and exciting, if not you just eat at home!”

Commenting on the new Covent Garden plans, Handling said: “I’m hugely excited about opening the new restaurant this year…[it] will be rooted in the foundations [of The Frog E1] but also have its own, distinct style with its own dishes.

“The bar will be a new venture for me – I’ve always loved creating and drinking quality cocktails. Having a separate space downstairs dedicated purely to the drinks offering has given me scope to be so much more creative in creating its own identity separately from the restaurant and my food offering.”